Welcome to you dear ones and Christ is risen! I sincerely hope you had a beautiful and peaceful holiday. I didn't manage in any way before Easter to show you what else was cooked in my kitchen, but I think that the recipes that will follow in the coming days will fit well on other occasions 😉 The recipe for chocolate pallets that I have I brought it today, I've done it a few times before, it's tested and shaved-tested so to speak :)) but we never get to take pictures, which is why it hasn't even reached the blog so far.
The recipe is not difficult to make, on the contrary, but because you need several rounds of baking in the oven, it seems that it lasts forever. Going over this aspect, you can also make a double portion because there will surely be no crumbs left 😉
Chocolate pallets cake recipe
- For pallets:
- 200 g butter
- 150 g sugar (powder)
- 4 eggs
- 400 g flour
- 5 g baking powder
- vanilla essence
- For chocolate cream:
- 150 g chocolate
- 200 ml cream for whipped cream / liquid whipped cream
- For glazing:
- 100 g chocolate
- milk, until the icing reaches the desired consistency
Preparation Chocolate pallets:
The partially melted butter is mixed with the sugar, a pinch of salt and vanilla essence until it becomes like a cream and no more sugar crystals are felt.
- Depending on your preference, more sugar can be added to the composition
In the butter cream add eggs, one by one, and mix well after each one. We add the next egg only after the previous one is well incorporated.
- Prepare eggs in advance, break them in a bowl. Besides the fact that they will be easier to add to the composition, do not pause in mixing, thus avoiding the "cutting" of the butter cream.
Sift flour mixed with baking powder over this composition and mix well with a spatula until smooth.
- depending on the type of flour used, a smaller amount may be needed. Start with 300 g and add more if necessary
We put the composition in a posh to which we attached a dui with a round tip (or star, but they come out more beautiful if we make them round at first) and we sprinkle the composition in a tray lined with baking paper, leaving space between them, because they will "Stretches" quite a lot when baking.
Bake in the preheated oven over medium heat for about 15 minutes, until lightly browned. Allow to cool, then peel off the baking paper.
Meanwhile, we also prepare chocolate cream . If you prepare it the day before, it's even better 😉
Over the broken chocolate, pour the cream for the whipped cream and put the bowl on low heat. Bring to the boil, set aside and mix. Let it cool until the cream cools very well (in the freezer, if you prepare it on the same day as the cookies). The cooled cream is mixed until it becomes fluffy.
Chocolate Pale Assembly:
We put the cream in a posh and we put a word of cream on one of the cookies. We glue them two by two.
To glaze the pallets, melt the chocolate in a baine marie. Add milk little by little, until the icing reaches the desired consistency. We put the glaze in a posh to which we put a thin and round tip (you can also use a thicker bag that we cut at one corner). I glaze the palettes with chocolate.
Put the tray of chocolate pallets in the fridge until both the cream and the icing harden, then put them in a box with a lid.
Good appetite! 😉
RECIPE IN PICTURES
I invite you to try the recipe for Paleuri with lemon cream ( recipe here )